Had the best thing at Centro Mexican Restaurant in Boulder Colorado.
Ingredients
Tofu Steaks:
▢24 ounces Extra Firm Tofu (680g) (2 blocks of 12 ounces (340g) each)
▢½ Tbsp Sesame Oil For Frying
Marinade Sauce:
▢1 Tbsp Sesame Oil
▢2 Tbsp Soy Sauce
▢1 Tbsp Tomato Paste
▢2 Tbsp Maple Syrup
▢1 Clove Garlic Crushed
▢½ tsp Liquid Smoke
▢½ tsp Garlic Powder
▢½ tsp Onion Powder
▢¼ tsp Salt
▢¼ tsp Ground Black Pepper
Cook Mode
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Instructions
Press the tofu. Put the tofu on to press for 30 minutes. Ideally use a tofu press but if you don’t have one then place the tofu onto a plate with another plate on top of it and then stack something heavy on top like heavy books or a heavy pot.
Prepare the marinade sauce. While the tofu is pressing add sesame oil, soy sauce, tomato paste, maple syrup, crushed garlic, liquid smoke, garlic powder, onion powder, salt and ground black pepper to a measuring jug and whisk together until well mixed.
Marinate the tofu steaks. When the tofu is finished pressing, slice it into four rectangular steaks. Place the steaks into a shallow tray and brush all sides with the marinade sauce and leave to marinate for 15 minutes.
Heat a grill pan on medium heat. When hot, brush it with sesame oil.
Grill the tofu steaks. Add two tofu steaks to the hot grill pan and let them cook for 3 minutes. They should stick to the pan when they first go in, this is fine. After 3 minutes they should release easily from the pan. Flip them over and cook on the other side for 3 minutes. They should now have nice straight grill lines on them.
Brush with marinade sauce. When the tofu steaks are cooked, use some leftover marinade sauce to brush the steaks on both sides and then remove them from the pan.
Repeat with the next two tofu steaks.
Serve with veggies, salad or chips or topped with vegan peppercorn sauce.